CN113598230A - 一种以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶的制备 - Google Patents
一种以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶的制备 Download PDFInfo
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Abstract
本发明涉及一种以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶的制备方法。该制备方法包括如下步骤:将得到的乳清蛋白浓缩物调节至pH7.0,加热70℃保温30min后迅速冷却至室温,得到干酪乳清蛋白聚合液;将经巴氏灭菌后的脱脂牛奶预热到70℃,加入7%白砂糖,混合10min,降温至42℃时分别加入0.004%菌种以及干酪乳清蛋白聚合液混合10min,罐装、43℃恒温发酵4h后移至4℃冷库后熟18h即得以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶。本发明以干酪副产物乳清为原料,利用膜技术工程分离得到10%乳清蛋白浓缩物,并将其热改性直接利用热聚合干酪乳清浓缩液作为脂肪替代物应制备高蛋白的低脂酸奶。
Description
技术领域:
本发明涉及食品的加工技术领域,具体涉及一种以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶的制备方法。
背景技术:
乳清蛋白的功能特性已经得到了广泛的研究和应用,通过控制乳清蛋白溶液的热聚合条件来获得不同粒径大小的聚合乳清蛋白,从而提高食品的质构与感官特性。通过物理、化学、酶学技术对乳清蛋白改性可以改善乳清蛋白的起泡性、溶解性、乳化性、凝胶特性、致敏性等方面。但是在这些改性方法中,酶法相对来说成本较高、化学法中的酰化、磺化、磷酸化都涉及到了化学试剂的引入,限制了改性乳清蛋白在食品工业中的应用,且在乳制品制备过程中,加热为常规方法,因此利用加热对乳清蛋白进行改性,可以提高乳清蛋白的功能性质。
随着人们健康意识的增强,低脂食品已渐渐获得消费者的青睐,特别是低脂酸奶的消费量在全球范围内呈现大幅度增长的趋势。乳脂肪对酸奶的质构、微观结构及感官指标存有显著的影响,由于低脂或脱脂酸奶通常总固体含量低,因此其质地差、粘度低、乳清析出量高、口感不好,为了提高低脂酸奶的质量,人们使用了各种脂肪替代品,包括变性淀粉、多糖和牛奶成分,脂肪代用品不仅可以降低酸奶的热值,而且可以改善低脂酸奶的一些感官性能。由于乳清蛋白有很多类似于脂肪的功能特性,脂肪替代物已经在酸奶、奶酪、冰淇淋等低脂或脱脂乳制品中得到了广泛的应用,替代脂肪的同时也能改善产品的口感,强化产品营养,其中最常用的就是乳清浓缩蛋白,并且在一定程度上还可以替代蛋黄、食用胶、大豆蛋白或者改性淀粉使用在低脂食品中,乳清蛋白最突出的功能就是良好的持水力、乳化特性、凝胶性,并且可以增加产品的粘度,因此常作为脂肪替代物。
发明内容:
本发明目的在于现有技术的不足之处,提供一种以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶的制备方法,该酸奶利用热聚合干酪乳清浓缩液作为脂肪替代物用来制备低脂酸奶,本发明产品具有营养价值高,蛋白含量高,脂肪含量低,质地均一细腻,口感好的特点。本发明将干酪乳清制备的乳清蛋白浓缩液省略喷雾干燥或冷冻干燥的常规步骤,通过对热改性条件的筛选,选择能够替代脂肪球的热改性干酪乳清蛋白浓缩液,对其进行热改性后直接应用于低脂酸奶的制备。本发明增加了一种利用干酪副产物乳清的新加工方式,并提供了一种将干酪生产线和酸奶生产线串联的新型技术方案,提高乳品工厂的生产效益,节约成本的同时也减少了染菌几率。
本发明解决其技术问题所采用的技术方案是:
一种以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶的制备方法,所述低脂酸奶包括如下成份:
液态低脂乳,热聚合乳清蛋白浓缩液,糖和酸奶发酵剂;
所述液态低脂乳:热聚合乳清蛋白浓缩液:糖:酸奶发酵剂的比例mL:mL:g:g为100:1-2:6-7:0.003-0.004。
而且,所述热聚合乳清蛋白浓缩液的制备步骤如下:
⑴干酪乳清蛋白浓缩液的制备:通过切达干酪制备过程获得的副产物乳清先经500-800目、4-6层304不锈钢筛网过滤得到乳清过滤液,将其60℃加热保持30min杀菌,再将无菌乳清经热钙法离心后得到乳清澄清液,再经孔径0.1-0.2μm的陶瓷微滤膜得到过滤液,所得过滤液再通过10KDa中空纤维超滤膜过滤20-25倍得到截留液,超滤截留液经电渗析脱盐后得到质量浓度为8-10%的干酪乳清蛋白浓缩液;
⑵热聚合乳清蛋白浓缩液的制备:将干酪乳清蛋白浓缩液用2M的氢氧化钠溶液调节pH值至7.0-9.0,水浴升温至70-90℃并保温5-30min,热聚合后迅速冷却至室温备用,即得热聚合乳清蛋白浓缩液。
而且,所述步骤⑵具体为:将干酪乳清蛋白浓缩液用2M的氢氧化钠溶液调节pH值至7.0,水浴升温至75℃并保温20min,热聚合后迅速冷却至室温备用。
而且,所述糖为白砂糖。
而且,所述酸奶发酵剂为热链球菌、保加利亚乳杆菌、嗜酸乳杆菌和双歧杆菌的混合菌种。
一种如上所述的以热聚合干酪乳清蛋白浓缩液作为增稠剂的高蛋白酸奶的制备方法,步骤如下:
将液态原料乳预热到60-70℃时,加糖,搅拌均匀后对其进行巴氏杀菌,冷却至40-42℃备用;将热聚合乳清蛋白浓缩液、酸奶发酵剂加入到冷却后巴氏灭菌乳中,搅拌均匀后将混合酸奶发酵液分装到150mL酸奶杯,于发酵室42-43℃进行发酵4-5h,得到酸奶置于4℃冷藏室后熟18h后,得到以热聚合乳清蛋白为增稠剂的高蛋白酸奶。
而且,所述巴氏杀菌为72℃,15s。
本发明取得的优点和积极效果为:
1、本发明酸奶利用热聚合干酪乳清浓缩液作为脂肪替代物用来制备低脂酸奶,本发明产品具有营养价值高,蛋白含量高,脂肪含量低,质地均一细腻,口感好的特点。本发明不仅提高乳清利用率,提供一种新的生产途径,而且避免并省去常规用喷雾或冷冻干燥技术得到乳清蛋白粉的步节约成本和能源,将奶酪生产线以及酸奶生产线串联提供理论依据,为乳品企业生产提供了连续循环式生产方案。
2、本发明方法利用干酪副产物乳清微滤、超滤现代膜技术进行分离制备得到质量浓度10%乳清蛋白浓缩物,并将其热改性直接应用到低脂酸奶的制备工艺中,该方法省略喷雾干燥或冷冻干燥的常规步骤,通过对热改性条件的筛选,选择能够作为增稠剂的热聚合干酪乳清蛋白浓缩液,将其直接应用于高蛋白酸奶的制备。本发明增加了一种利用干酪副产物乳清的新加工方式,并提供了一种将干酪生产线和酸奶生产线串联的新型技术方案,提高乳品工厂的生产效益,节约成本的同时也减少了染菌几率。
3、本发明酸奶采用热聚合干酪乳清浓缩液作为脂肪替代物用来制备低脂酸奶,本发明提供了一种新的脂肪替代物来替代常规酸奶添加剂,其不仅大大降低了酸奶生产成本,而且避免了常规食品添加剂的食品安全问题,为乳品企业寻求营养价值高且食用安全性高的增稠剂来替代现有增稠剂提供解决途径。
附图说明
图1为本发明酸奶的粘度与持水力图;
图2为本发明酸奶的质构图;
图3为本发明酸奶的扫描电镜图。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售产品;本发明中所使用的方法,如无特殊说明,均为本领域的常规方法。
实施例1:
本实施例的以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶由是按照如下步骤制得的:
(1)将由干酪乳清得到的干酪乳清蛋白浓缩液利用2mol/L NaOH调节pH至7.0,加热到70℃,保温10min;
(2)将脱脂牛奶预热到60℃时,加入7%(w/v)白砂糖,搅拌均匀;
(3)将步骤(2)得到的溶有白砂糖的牛奶进行巴氏杀菌(72℃,15s);
(4)将步骤(3)得到的巴氏灭菌脱脂乳冷却至42℃备用;
(5)将步骤(1)得到的热聚合乳清蛋白浓缩液1.4mL加入到由步骤(4)
得到的冷却后巴氏灭菌脱脂乳,搅拌均匀;
(6)将菌种ABY-3按照0.004%(w/v)比例加入到由步骤(4)得到的冷却后巴氏灭菌脱脂乳,搅拌均匀,与步骤(5)同时进行;
(7)由步骤(5)和步骤(6)得到的酸奶发酵液分装到150mL酸奶杯于发酵室42℃进行发酵4h;
(8)将步骤(7)得到低脂酸奶置于4℃冷藏室后熟18h后得到低脂酸奶。
实施例2:
本实施例的以热改性乳清蛋白浓缩液为脂肪替代物的低脂酸奶由是按照如下步骤制得的:
(1)将由干酪乳清得到的干酪乳清蛋白浓缩液利用2mol/L NaOH调节pH至7.0,加热到70℃,保温10min;
(2)将脂肪含量为1%(w/v)的低脂牛奶预热到60℃时,加入7%(w/v)白砂糖,搅拌均匀;
(3)将步骤(2)得到的溶有白砂糖的牛奶进行巴氏杀菌(72℃,15s);
(4)将步骤(3)得到的巴氏灭菌脱脂乳冷却至42℃备用;
(5)将步骤(1)得到的热聚合乳清蛋白浓缩液1.4mL加入到由步骤(4)得到的冷却后巴氏灭菌脱脂乳,搅拌均匀;
(6)将菌种ABY-3按照0.004%(w/v)比例加入到由步骤(4)得到的冷却后巴氏灭菌脱脂乳,搅拌均匀,与步骤(5)同时进行;
(7)由步骤(5)和步骤(6)得到的酸奶发酵液分装到150mL酸奶杯于发酵室42℃进行发酵4h;
(8)将步骤(7)得到低脂酸奶置于4℃冷藏室后熟18h后得到低脂酸奶。
对照组1:
本实施例用于对照组的全脂酸奶由是按照如下步骤制得的:
(1)将脂肪含量为3%(w/v)的全脂牛奶预热到60℃时,加入7%(w/v)白砂糖,搅拌均匀
(2)将步骤(1)得到的溶有白砂糖的牛奶进行巴氏杀菌(72℃,15s);
(3)将步骤(2)得到的巴氏灭菌全脂乳冷却至42℃备用;
(4)将菌种ABY-3按照0.004%(w/v)比例加入到由步骤(3)得到的冷却后巴氏灭菌全脂乳,搅拌均匀;
(5)由步骤(4)得到的酸奶发酵液分装到150mL酸奶杯于发酵室42℃进行发酵4h;
(6)将步骤(5)得到低脂酸奶置于4℃冷藏室后熟18h后得到全脂酸奶。对照组2:
本实施例用于对照组的低脂酸奶由是按照如下步骤制得的:
(1)将脂肪含量为1%(w/v)的低脂牛奶预热到60℃时,加入7%(w/v)白砂糖,搅拌均匀
(2)将步骤(1)得到的溶有白砂糖的牛奶进行巴氏杀菌(72℃,15s);
(3)将步骤(2)得到的巴氏灭菌低脂乳冷却至42℃备用;
(4)将菌种ABY-3按照0.004%(w/v)比例加入到由步骤(3)得到的冷却后巴氏灭菌全脂乳,搅拌均匀;
(5)由步骤(4)得到的酸奶发酵液分装到150mL酸奶杯于发酵室42℃进行发酵4h;
(6)将步骤(5)得到低脂酸奶置于4℃冷藏室后熟18h后得到低脂酸奶。
对照组3:
本实施例用于对照组的脱脂酸奶由是按照如下步骤制得的:
(1)将脂肪含量为0%(w/v)的脱脂牛奶预热到60℃时,加入7%(w/v)白砂糖,搅拌均匀
(2)将步骤(1)得到的溶有白砂糖的牛奶进行巴氏杀菌(72℃,15s);
(3)将步骤(2)得到的巴氏灭菌脱脂乳冷却至42℃备用;
(4)将菌种ABY-3按照0.004%(w/v)比例加入到由步骤(3)得到的冷却后巴氏灭菌全脂乳,搅拌均匀;
(5)由步骤(4)得到的酸奶发酵液分装到150mL酸奶杯于发酵室42℃进行发酵4h;
(6)将步骤(5)得到低脂酸奶置于4℃冷藏室后熟18h后得到脱脂酸奶。
表1.干酪乳清蛋白浓缩物的理化指标及特性
Claims (5)
1.一种以热聚合干酪乳清蛋白浓缩液作为脂肪替代物的低脂酸奶,包括下列成份及各成份按占液态原料乳重量百分比:液态原料乳100mL,热聚合乳清蛋白浓缩液1mL-2mL,白砂糖按照6-7g,酸奶发酵剂按照0.003-0.004g,上述各成份均按照每100mL原料乳重量或体积百分比计量。
2.根据权利要求1所述的以热聚合干酪乳清蛋白浓缩液作为脂肪替代物的低脂酸奶,其特征在于,所述的干酪乳清蛋白浓缩液是通过切达干酪制备过程获得的副产物乳清先经500-800目、4-6层304不锈钢筛网过滤得到乳清过滤液,将其60℃加热保持30min杀菌,再将无菌乳清经热钙法离心后得到乳清澄清液,再经孔径0.1-0.2μm的陶瓷微滤膜得到过滤液,所得过滤液再通过10KDa中空纤维超滤膜过滤20-25倍得到截留液,超滤截留液经电渗析脱盐后得到浓度为8-10%的干酪乳清蛋白浓缩液。
3.根据权利要求1或2所述的以热聚合干酪乳清蛋白浓缩液作为脂肪替代物的低脂酸奶,其特征在于,所述的热聚合干酪乳清蛋白浓缩液是在热聚合条件为:pH调节至7.0,加热温度70℃,保温时间10min获得的。
4.根据权利要求1所述的以热聚合干酪乳清蛋白浓缩液作为增稠剂的低脂酸奶,其包括热聚合乳清蛋白的制备和低脂酸奶制备的两个过程;
具体步骤如下:
⑴热聚合乳清蛋白浓缩液的制备:将干酪乳清蛋白浓缩液用2M的氢氧化钠溶液调节pH值至7.0-9.0,水浴升温至70-90℃并保温5-20min,热聚合后迅速冷却至室温备用;
⑵低脂酸奶的制备:将脱脂牛奶预热到60-70℃时,加入7-8%(w/v)白砂糖,搅拌均匀后对其进行巴氏杀菌,冷却至40-42℃备用,将将步骤(1)得到的热聚合乳清蛋白浓缩液1-2mL以及酸奶发酵剂0.003-0.004%加入到冷却后巴氏灭菌脱脂乳,其中热聚合乳清蛋白浓缩液以及酸奶发酵剂的计量均按照权利要求1所述与原料乳的重量百分比计算,搅拌均匀后将混合酸奶发酵液分装到150mL酸奶杯于发酵室42-43℃进行发酵4-5h,得到低脂酸奶置于4℃冷藏室后熟18h后得到以热聚合乳清蛋白为脂肪替代物的低脂酸奶。
5.根据权利要求1或5所述的以热聚合干酪乳清蛋白浓缩液作为增稠剂的低脂酸奶,其特征在于,所述的酸奶发酵剂,是是热链球菌、保加利亚乳杆菌、嗜酸乳杆菌和双歧杆菌的混合菌种。
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